Pan Fried Tofu with Cranberry Sauce
This festive Pan-Fried Tofu with Cranberry Sauce is easy to prepare and oh-so-delicious. It's a sweet and tangy flavor explosion!
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Servings: 4 servings
Calories: 173kcal
Ingredients
- 1 14-16 ounce tofu block drained and cubed
- 2 tablespoons Bragg's liquid aminos or tamari sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons avocado oil
- 1/2 cup water
- 1/2 cup organic cane sugar or coconut sugar
- 1/2 cup cranberries fresh or frozen
- 1 teaspoon fresh grated ginger
Instructions
- Place cubed tofu in a bowl, toss with 2 tablespoons of Bragg’s liquid aminos. Set aside for 10 minutes, turning the tofu cubes after 5 minutes.
- Combine the garlic powder and cornstarch, toss with tofu cubes.
- Add avocado oil to a non-stick ceramic skillet and heat over medium-high heat. Add tofu cubes in a single layer and cook until golden brown and crispy, about 3 minutes. Turn over tofu cubes and cook for another 2-3 minutes. Remove tofu and set aside on a plate.
- Add water, sugar, cranberries, and fresh ginger to the skillet. Bring to a boil and reduce heat to simmer for about 3 minutes or until cranberries popping and the sauce thickens.
- Stir in the tofu cubes and cook for another minute or two. Serve and enjoy!
Nutrition
Calories: 173kcal | Carbohydrates: 29g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 26g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.1mg